Bees, fermented food & eating local
On today’s Sustainable Living program our first guest was Rebecca “The Bee Keeper” Conroy. She’s a bee keeper and food fermentor, and this month The Tampa Bay Beekeepers are having their annual bee workshop at Upper Tampa Bay Park on Saturday April 17 starting a 9 a.m. Rebecca successfully has bees in urban areas of Pinellas and says in this setting they do better than in natural areas. She talked about some of the basic of beekeeping as hive cost, aggressive bees and the benefits of eating honey. Because of heath reason she started fermenting food and now teaches classes in Pinellas County on fermentation. Her next class is Sunday April 17, and it will be on water kefir. You can send her an e-mail at email@example.com to find out more about her classes, and to register for the for the bee work shop go to Tampa Bay Beekeepers Association.
Next up we were happy to have the founder of Transitions Sarasota Don Hall, and they’re kicking off an Eat Local Week celebration starting Saturday April 15. The transition movement is worldwide group for rebuilding local community resilience and self reliance in the face of peak oil, climate change, and economic crisis. Don talked about the so many great reasons to eat local as benefits to our families, environment, community, and our economy.comments powered by Disqus